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Method:

 


Deer tenderloin
Clean the tenderloin, aromatize with thyme, salt and pepper and olive oil. Seal on all sides. Prepare an emulsion with black garlic and olive oil and fully cover the meat. Finish in the oven. Leave to stand before serving.

Carrot
Peel and clean the carrot. Place it in a sauté pan with a knob of butter, clear deer...

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Method:

 


Deer tenderloin
Clean the tenderloin, aromatize with thyme, salt and pepper and olive oil. Seal on all sides. Prepare an emulsion with black garlic and olive oil and fully cover the meat. Finish in the oven. Leave to stand before serving.

Carrot
Peel and clean the carrot. Place it in a sauté pan with a knob of butter, clear deer broth and young pine leaves. Season. Simmer. The pine (from the spruce family) imbues the carrot with a lemony, fruity flavour.

Crunchy fibres
Cook a piece of deer in clear broth for three hours. Leave to cool. Once cold, shred the meat and fry in oil at 160ºC until crunchy.
Serve with the carrots. The final touch: add a little pine oil to aromatize the dish.
 

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Ingredients 4 persons
  • 1 pc deer tenderloin
  • 1 carrot
  • Clear deer broth
  • 2 cloves black garlic
  • Pine oil
Recipes. The Cook & Chef Institute